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(Recipe) Summer Banana Cake with Fresh Berries & Lemon Coconut Cream
Juni
Looking for a wholesome summer treat that’s naturally sweet, wonderfully satisfying, and perfect to share? This delicious banana cake is made with ripe bananas, oats, juicy raisins, and topped with a light coconut-lemon cream and fresh seasonal berries.
Whether you’re serving it for breakfast, afternoon tea, or as a nourishing dessert, it’s a beautiful way to celebrate the flavours of summer.
(Recipe) Summer Banana Cake with Fresh Berries & Lemon Coconut Cream
Ingredients
For the Banana Cake
- 4 eggs
- 500 g ripe bananas, peeled (about 7 small bananas)
- 1½ tsp ground cinnamon (or to taste)
- 250 g rolled oats
- 1 tsp baking powder
- 150 g raisins
For the Lemon Coconut Cream
- 1 can full-fat coconut milk
- 2 tbsp lemon spread
Topping
- Fresh summer berries (such as strawberries and blueberries)
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease a shallow cake or tart tin with coconut oil (or another neutral oil) and line both the base and sides with baking paper.
- Place the eggs, ripe bananas, cinnamon, and a pinch of salt into a blender or food processor. Blend until smooth.
- Add the rolled oats and baking powder, then blend again until combined. The batter doesn’t need to be perfectly smooth; a little texture from the oats is absolutely fine.
- Fold the raisins into the batter by hand, rather than blending them, so they stay whole.
- Pour the batter into the prepared tin and bake for 45-60 minutes, or until a skewer inserted into the centre comes out clean. Depending on how ripe your bananas are, the cake may need a little longer to bake.
- Remove from the oven, lift the cake from the tin, and allow it to cool completely on a wire rack.
Lemon Coconut Cream
Prepare Ahead
Place the can of coconut milk in the refrigerator for at least 24 hours before making the topping.
Method
- Carefully remove the chilled can from the refrigerator without shaking it, allowing the thick coconut cream to remain separated from the liquid.
- Scoop only the thick coconut cream into a mixing bowl.
- Whip the coconut cream using a hand mixer or stand mixer until light and fluffy.
- Add the lemon spread and mix until fully combined.
- Spread the lemon coconut cream generously over the cooled cake.
- Add small spoonfuls of lemon spread on top and gently swirl through the cream using a skewer or knife for a beautiful marbled effect.
- Finish with halved strawberries and a generous handful of fresh blueberries.
Enjoy!
Recipe adapted from Hofweb.
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